Beef Rice Salad
Beef Rice Salad
Beef Rice Salad recipe, brought to you by Weight Watchers and MiNDFOOD.
Beef Rice Salad
Servings: 4 | Preparation Time: 15 min
Cooking Time: 10 min | Level of Difficulty: Easy
500 g lean beef sirloin steak, (550g fat trimmed)
1 tsp olive oil
2 tsp ground cumin
2 cup(s) Rice, brown, boiled without salt, (350g)
220 g canned lentils, rinsed, drained, (1x400g can)
4 whole canned artichoke hearts in brine, rinsed, drained, cut into wedges
1/4 cup(s) sun-dried tomatoes in oil, drained, sliced (35g)
200 g char-grilled eggplant, bottled, drained, chopped (8 slices)
1/2 medium red onion, finely chopped
1/2 cup(s) fresh basil, torn
2 Tbsp balsamic vinegar
1 Heat a barbecue or large non-stick frying pan over high heat.
2 Rub beef with oil then sprinkle with cumin. Cook for 3-4 minutes each side for medium or to your liking. Place on a plate, loosely cover with foil. Leave to rest for 5 mins. Thickly slice.
3 In a large bowl, combine rice, lentils, artichokes, tomato, eggplant, onion, basil and beef. Drizzle with balsamic vinegar and serve.
